Bean Salad with Lemon Cumin Dressing || Gracefult Kitchen

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Bean Salad with Lemon Cumin Dressing

Lunch

The bold flavors of the lemon-cumin dressing in this healthy bean salad recipe make it a wonderful side dish to grilled beef and lamb, yet it's also a stellar meatless main when served with whole-wheat couscous.

Ingredients

1 small clove garlic, chopped
1 teaspoon kosher salt, divided
½ cup extra-virgin olive oil
¼ cup lemon juice
2 tablespoons ground cumin
¼ teaspoon ground cinnamon
2 15-ounce cans dark red kidney beans (see Tip), rinsed
1 15-ounce can chickpeas, rinsed
1 cup finely diced carrot
1 ½ cups chopped fresh parsley
½ cup chopped fresh mint

Description

Sprinkle garlic with 1/2 teaspoon salt and mash with the side of a knife or with a fork to form a paste. Scrape the paste into a large bowl. Add the remaining 1/2 teaspoon salt, oil, lemon juice, cumin and cinnamon and whisk to combine. Stir in kidney beans, chickpeas, carrot, parsley and mint. Serve at room temperature or cold.